“Com hen Song Huong” is a dish served at room temperature, made with mussels and leftover rice. It is a complicated recipe that includes sweet, buttery, salty, sour, bitter and spicy flavors.
Among Vietnam’s delicate specialties, "bánh cuốn” ranks top thanks to its softness, sweet fragance of cinnamon, dried onion and strong taste of minced meat and sources!
The time Hanoi people have been familiar with women who just have carried only a bamboo lane or a pair of fiber going around the streets to sell fried eggs with wormwood is unknown.
If you have ever tried “Cơm Trắng” (Vietnamese plain boiled rice), you will find the difference from the boiled rice in other countries. In an ordinary meal of Vietnamese people, together with a variety of different dishes, Com or plain boiled rice is an indespensable one, the most popular food at the main meals of the day (lunch and dinner).
Usually served as a snack with raw garlic, Nem chua is eaten all year round as an appetizer or a side. It is eaten especially for the Lunar New Year by many Vietnamese families.
Vietnamese cuisine is a style of cooking derived from Vietnam with fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables all commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for freshness of the ingredients and for the healthy eating style.